Roast Goat

Brenda Villagomez
Roast goat is a Mexican dish prepared in different regions, so each has a different version. For example, in Guanajuato, it is prepared with guajillo pepper, while in Querétaro, it is marinated with ancho and pasilla pepper sauce. In the north of the country, it is cooked with garlic, onion, spices, and white wine.So don’t think twice and prepare this roast goat recipe; it’s finger-licking good!
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
11
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 2 kilos small goat, or goat kid under 4 months. Cut into pieces (leg, rib, or shoulder)
  • coarse salt
  • water
  • 1 lime
  • 1/4 cups olive oil, or butter
  • 1 onion, medium, sliced
  • 4 cloves garlic, in slices
  • 1 tomato, finely chopped
  • pepper
  • 1 cup white wine
  • 2 bay leaves
  • 2 tablespoons vegetable oil, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 3 tomatoes, quartered, for the sauce
  • 2 tomatillos, quartered, for the sauce
  • 3 dried chipotle chile
  • coarse salt
  • allspice berry
  • new potatoes, sautéed, for accompaniment
  • corn tortillas, for accompaniment
Preparation
2h
1h 45 mins
Low
  • Place the goat in a large container, season with coarse salt, pour water to cover, squeeze the lemon, and let it rest for at least 3 hours to tenderize the meat. After the time has passed, drain the goat and dry the meat very well; remember that you can use a cloth if necessary.
  • Pour the olive oil into a deep skillet and heat over medium-low heat, then add the onion and garlic and begin to brown at low temperature. Add the tomato, sauté lightly, and season with pepper. Remove from heat, let cool, and set aside.
  • Place the drained and dried goat meat on a tray lined with aluminum foil, cover with the sautéed vegetables in oil, add the bay leaves and white wine. It is not necessary to season with salt, as the mineral is well absorbed during the resting period of the goat.Bake at 200 °C for at least 1 hour and 30 minutes. Turn constantly, but there is no need to cover, as the cooking liquid will keep the meat tender and golden at the same time.
  • While the goat is in the oven, prepare the sauce. Pour the oil into a hot skillet, then sauté the onion, garlic, tomato, and tomato until they are cooked enough and the vegetables change color. Then, add the dried chipotle pepper and cook without browning too much to prevent the sauce from becoming bitter. Set aside.
  • Place a little coarse salt and black pepper in a mortar and crush with the pestle until powdered. Add the onion, garlic, tomato, and sautéed chipotle pepper. Grind until you obtain a sauce from the mortar.
  • Remove the goat from the oven. Serve hot accompanied by baby potatoes, corn tortillas, and sauce; enjoy this roast goat!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by